Anyone who knows me, knows I make a phenomenal deviled egg; but secret is, I cant make them unless I have someone willing to taste test the filling. Not only do I dislike eggs, but mayonnaise is not a love of mine either. I make these every Easter, but also have numerous requests for these for dinner parties and cookout throughout the year, so I think its safe to assume that they are amazingly delicious.
12 Hard Boiled Eggs
1/2 C Duke’s Mayonnaise (any will work)
2tsp. Spicy Mustard
2tsp. Dijon with Chardonnay Mustard
2 tsp. Yellow Mustard
Dash Onion Powder
1/2 tsp. Dill Pickle Juice (I only use Mt. Olive, so I don’t know if other brands will affect flavor)-optional
Frank’s Hot Sauce to taste (I use about 1/2tsp.)
Salt and Pepper to taste
Paprika for dusting
-Peel eggs, slice in half, and place yolks in bowl.
-Slightly mash with fork, add remaining ingredients to bowl, and with electric mixer beat until well blended.
-Place filling in plastic Ziploc bag, seal bag, cut corner and fill hole in egg white with filling. You can spoon it in, but I find this way a lot easier and less messy. Dust tops with paprika if you desire. Enjoy!